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Food Network Magazine - The Cupcake Book
Food Network Magazine - The Cupcake Book
cupcake
5
5
cookbook
Fun, Easy Treats for Any Occasion
101
Recipes
Cupcakes Forever
Food writers love telling America that the Same for doughnuts. And I can’t make a
cupcake trend is over. The headlines have decent-looking cake pop to save my life.
been haunting us for years: “The Rise and Cupcakes, though, I can handle those.
Fall of the Cupcake,” “The Gourmet Cupcake We all can—which is why we put together
Trend Is Officially Dead,” “RIP Cupcakes.” this special edition, the most comprehensive
Often, to drive home the point, trend reporters collection of cupcake recipes ever assembled
will say that another dessert has assumed from the Food Network test kitchen. It’s
the cupcake’s position as our most beloved a lot, but we’re betting on cupcakes being
handheld treat: Doughnuts are the new the new cupcake.
cupcake! Cake pops are the new cupcake!
Macarons are the new cupcake!
Hold it right there. Can you imagine making
Maile Carpenter
macarons for a bake sale? I’d be better off
Editor in Chief
just handing over a wad of cash because it
@MaileCarpenter
would take me 25 batches to produce a
@Maile_FNMag
single, properly executed macaron.
spice cupcakes.............................. 56
Classic Chocolate Cannoli Cupcakes Mini Chocolate Cupcakes Chocolate Egg Cream Sundae Cupcakes Malted Milk Chocolate
Cupcakes with Peanut Butter Cupcakes Cupcakes
Frosting
14 15 16 17 17 18
Chipotle-Bacon Cupcakes Chocolate Cupcakes with Chocolate-Bacon Cupcakes Root Beer Float Cupcakes Chocolate-Hazelnut Low-Fat Chocolate
Double Chocolate Curls with Dulce de Leche Cupcakes Cupcakes with
Frosting Meringue Frosting
18 20 21 21 22 22
Mint Chocolate Cupcakes Chocolate Cupcakes Snack Attack Chocolate Chocolate–Peanut Butter Chocolate–Toasted Chocolate–Peanut
with Ginger Cupcakes Cupcakes Marshmallow Cupcakes Brittle Cupcakes
24 25 25 26 26 27
Mini Chocolate Cupcakes Mexican Hot Chocolate Mint Patty Cupcakes Mini Candy Cupcakes Triple Chocolate Cupcakes Sprouting-Carrot
with Earl Grey Frosting Cupcakes Chocolate Cupcakes
29 29 30 30 31 32
Mini Chocolate Ganache Crunchy Chocolate Malt Irish Stout Cupcakes Gluten-Free Chocolate Chocolate Cupcakes Red Velvet Cupcakes
Cupcakes Cupcakes Cupcakes with Toasted Meringue
32 33 33
Classic Vanilla Cupcakes Coconut-Almond Rainbow Cupcakes Ombré Vanilla Cupcakes Mini Mocha Cupcakes Chocolate Cheesecake
Cupcakes Cupcakes
40 41 42 43 43 44
Gluten-Free Vanilla Birthday Cupcakes Peaches-and-Cream Mini Triple Chip Marbled Cheesecake Peanut Cupcakes with
Vanilla Cupcakes Cupcakes Cupcakes Cupcakes Nougat-Chocolate Frosting
44 46 47 47 48 48
Mini Egg Cupcakes Stars and Stripes Cupcakes Blueberry-Maple Honey-Graham Cupcakes Boston Cream Pie Cookies-and-Cream
Cupcakes Cupcakes Cupcakes
49 50 51 51 52 52
Champagne-Vanilla Caramel Corn Cupcakes Salted Caramel–Toffee Coconut–White Chocolate Mini Chocolate Chip Tiramisu Cupcakes
Cupcakes Cupcakes Cupcakes Cupcakes
53 54 55 55
Classic Spice Cupcakes Maple-Walnut Cupcakes Pumpkin Cupcakes with Carrot-Walnut Cupcakes Peanut Butter–Banana Cookie Butter
with Cream Cheese Toasted Marshmallow Cupcakes Spice Cupcakes
Frosting Frosting
62 62 64 65 65 66
Cinnamon Dulce de Leche Mini Carrot-Almond Spice Cupcakes with Pumpkin Cupcakes with Carrot Cake Cupcakes Brown Butter
Cupcakes Cupcakes Bat Cookies Pumpkin Frosting with Swirled Frosting Spice Cupcakes
66 67 69 69
Lemon Cupcakes Mojito Cupcakes Candied Grapefruit Raspberry-Rose Cupcakes Jelly Doughnut Cupcakes Strawberries-and-Cream
Cupcakes Cupcakes
76 76 78 79 79 80
Lemon Meringue Orange Cream Cupcakes Chocolate-Strawberry PB&J Cupcakes Double Apple Cupcakes Cherry-Almond Cupcakes
Cupcakes Cupcakes
80 81 82 83 83 84
Cranberry Cupcakes Strawberry Yogurt Piña Colada Cupcakes Orange–Olive Oil Lemon-Raspberry Jumbo Strawberry
Cupcakes Cupcakes Cupcakes Surprise Cupcakes
84 86 87 87 88 88
Apple Pie Cupcakes Key Lime Cupcakes Passion Fruit Cupcakes Hummingbird Coconut-Pineapple Triple Lemon Cupcakes
Cupcakes Cupcakes
CUPCAKE BASICS
93 93 93 93 94 94
Basic Vanilla Cupcakes Basic Chocolate Basic Red Velvet Cupcakes Basic Spice Cupcakes Basic Vanilla Frosting Basic Chocolate
Cupcakes Frosting
94
CHOCOLATE
l
CUPCAKES
ACTIVE: 1 hr l
WITH DOUBLE CHOCOLATE CURLS
TOTAL: 1 hr 40 min MAKES: 30
FOR THE CUPCAKES 1. Make the cupcakes: Preheat the oven to 350˚. Line 30 muffin cups with paper or
2 cups all-purpose flour foil liners. Mix the flour, granulated sugar, brown sugar, cocoa powder, baking soda, salt
1¾ cups granulated sugar and baking powder in a large bowl with a mixer on low speed until combined. Add the
¼ cup packed light brown sugar eggs, milk, vegetable oil, vinegar and vanilla. Increase the speed to medium and beat
¾ cup unsweetened cocoa powder until smooth, about 2 minutes. Beat in the hot water until smooth.
1½ teaspoons baking soda 2. Divide the batter among the prepared muffin cups, filling them about halfway. Tap the
1 teaspoon salt pans against the counter to remove any air bubbles. Bake until a toothpick inserted into
¼ teaspoon baking powder the centers comes out clean, 20 to 25 minutes. Transfer to racks and let cool 5 minutes
3 large eggs in the pans, then remove the cupcakes to the racks to cool completely.
1 cup whole milk 3. Meanwhile, make the chocolate curls: Coat a mini loaf pan or other small dish with
½ cup vegetable oil cooking spray. Melt the white chocolate in the microwave in 30-second intervals, stirring,
1 tablespoon distilled white vinegar until smooth, then pour into the prepared pan. Refrigerate until just beginning to set,
2 teaspoons pure vanilla extract about 5 minutes. Melt the semisweet chocolate in the microwave in 30-second intervals,
¼ cup hot water stirring, until smooth, then pour over the white chocolate. Refrigerate until both layers
are firm, about 30 minutes. Remove the layered chocolate from the dish and let sit at
FOR THE CHOCOLATE CURLS room temperature, 10 minutes. Using a vegetable peeler, shave from the side to create
Cooking spray brown-and-white curls.
3 ounces white chocolate, chopped 4. Make the frosting: Beat the cream cheese, butter and salt in a large bowl with a mixer
3 ounces semisweet chocolate, chopped on medium-high speed until fluffy, about 2 minutes. Reduce the speed to medium low and
gradually beat in the confectioners’ sugar until smooth, then beat in the vanilla. Increase
FOR THE FROSTING the speed to medium high and beat until thick and fluffy, about 2 minutes.
2 8-ounce packages cream cheese, 5. Spread or pipe the frosting on the cupcakes. Top with the chocolate curls.
at room temperature
3 sticks unsalted butter,
at room temperature
¼ teaspoon salt
3½ cups confectioners’ sugar
2 teaspoons pure vanilla extract
FOR THE CANDIED BACON 1. Make the candied bacon: Preheat the oven to 350˚ and set a rack on a foil-lined
½ cup packed light brown sugar baking sheet. Whisk the brown sugar, granulated sugar and cocoa powder in a medium
2 tablespoons granulated sugar bowl. Toss the bacon in the sugar mixture until coated, then arrange on the rack in a single
2 teaspoons unsweetened layer. Bake until dark brown, 15 to 20 minutes. Let cool, then transfer to a plate and pat dry
Dutch-process cocoa powder with paper towels. Chop 6 pieces of the bacon; set aside.
12 slices bacon, cut in half 2. Meanwhile, make the cupcakes: Line a 12-cup muffin pan with paper or foil liners.
Combine the vegetable oil, espresso, brown sugar, cocoa powder and chocolate in a
FOR THE CUPCAKES large microwave-safe bowl and microwave until hot, about 2 minutes. Whisk until smooth,
5 tablespoons vegetable oil then set aside to cool, about 15 minutes.
¼ cup brewed espresso or coffee 3. Whisk the flour, granulated sugar, baking soda and fine salt in a medium bowl. Add
¼ cup packed light brown sugar the buttermilk, eggs and vanilla to the cooled chocolate mixture and whisk until smooth.
⅓ cup unsweetened Dutch-process Whisk in the flour mixture until combined.
cocoa powder 4. Divide the batter among the prepared muffin cups. Sprinkle with the chopped bacon.
4 ounces milk chocolate, chopped Bake until the tops spring back when pressed, 20 to 25 minutes. Transfer to a rack and
¾ cup all-purpose flour let cool 10 minutes in the pan, then remove the cupcakes to the rack to cool completely.
½ cup granulated sugar 5. Meanwhile, make the frosting: Beat the dulce de leche, cream cheese and vanilla in a
½ teaspoon baking soda large bowl with a mixer on medium speed until combined. Transfer to a pastry bag fitted
½ teaspoon fine salt with a large star tip; refrigerate 30 minutes.
¼ cup buttermilk 6. Pipe the frosting onto the cupcakes. Break the remaining candied bacon into pieces.
2 large eggs Sprinkle the bacon and flaky salt on the cupcakes.
1 teaspoon pure vanilla extract
ROOT BEER
l
FLOATl CUPCAKES
ACTIVE: 35 min TOTAL: 1½ hr MAKES: 12
CHOCOLATE-HAZELNUT
l l
ACTIVE: 40 min
CUPCAKES
TOTAL: 1½ hr MAKES: 12
WITH MERINGUE
l
ACTIVE: 30 min
FROSTING
l TOTAL: 1½ hr MAKES: 12
1½ sticks (12 tablespoons)
unsalted butter, melted
1 cup unsweetened cocoa powder
3 cups confectioners’ sugar
FOR THE CUPCAKES FOR THE FROSTING 1½ cups marshmallow cream
Cooking spray 3 large egg whites ¼ cup milk
½ cup loosely packed pitted prunes ⅓ cup granulated sugar Nonpareils and/or coarse sugar,
¾ cup hot water ⅛ teaspoon cream of tartar for topping
1 cup all-purpose flour Pinch of salt
⅓ cup whole-wheat flour 2 tablespoons unsweetened 1. Make the cupcakes: Preheat the oven
⅓ cup unsweetened cocoa powder cocoa powder to 350˚. Line a 12-cup muffin pan with
1 teaspoon baking powder ¼ teaspoon pure vanilla extract paper or foil liners. Whisk the flour,
¼ teaspoon baking soda ¼ teaspoon finely grated orange zest baking soda and salt in a medium bowl.
½ teaspoon salt (optional) Heat the milk in a small saucepan
¼ teaspoon ground cinnamon until hot but not boiling. Pour over
½ cup packed light brown sugar the cocoa powder in a large bowl
2 large eggs and whisk until smooth. Let cool
½ cup low-fat plain Greek yogurt slightly. Whisk in the granulated sugar,
½ cup vegetable oil vegetable oil, egg, vanilla, flour mixture
1 teaspoon pure vanilla extract and mint chocolates.
2. Divide the batter among the prepared
1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper or muffin cups. Bake until the tops spring
foil liners; lightly spray the liners with cooking spray. Soak the prunes in a bowl with the back when pressed, 20 to 25 minutes.
hot water until soft, about 10 minutes. Pour into a blender and puree until smooth. Transfer to a rack and let cool 5 minutes
2. Whisk the all-purpose flour, whole-wheat flour, cocoa powder, baking powder, in the pan, then remove the cupcakes
baking soda, salt and cinnamon in a large bowl. In another bowl, whisk the prune puree, to the rack to cool completely.
brown sugar, eggs, yogurt, vegetable oil and vanilla. Fold the wet ingredients into the 3. Meanwhile, make the frosting: Beat
dry ingredients until just combined (it’s fine if there are a few lumps). the melted butter and cocoa powder
3. Divide the batter among the prepared muffin cups. Bake until a toothpick inserted into in a large bowl with a mixer on medium
the centers comes out clean, 18 to 20 minutes. Transfer to a rack and let cool 10 minutes speed until well combined, about
in the pan, then remove the cupcakes to the rack to cool completely. 2 minutes. Reduce the speed to low;
4. Meanwhile, make the frosting: Whisk the egg whites, granulated sugar, cream of tartar beat in the confectioners’ sugar,
and salt in a heatproof bowl set over a saucepan of simmering water until the sugar marshmallow cream and milk until
dissolves, 1 to 2 minutes (do not let the bowl touch the water). Remove the bowl from combined. Increase the speed to high
the pan. Transfer the egg white mixture to a stand mixer fitted with the whisk attachment; and beat until fluffy, about 4 more
beat on medium-high speed until stiff peaks form, 3 to 5 minutes. Sift in the cocoa powder minutes. Set aside at room temperature
and add the vanilla and orange zest; beat to combine. Spread or pipe the frosting until thickened, about 1 hour.
on the cupcakes. 4. Spread or pipe the frosting on the
cupcakes. Top with nonpareils and/or
coarse sugar.
Mint
Chocolate
cupcakes
$
FOR THE CUPCAKES 1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper or
1 cup all-purpose flour foil liners. Whisk the flour, baking soda and salt in a medium bowl.
½ teaspoon baking soda 2. Heat the milk in a small saucepan over medium heat until hot but not boiling. Pour over
½ teaspoon salt the cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Whisk in the
¾ cup milk granulated sugar, vegetable oil, egg and vanilla until smooth. Whisk in the flour mixture
½ cup unsweetened cocoa powder until just combined.
1 cup granulated sugar 3. Divide the batter among the prepared muffin cups. Bake until the tops spring back
¾ cup vegetable oil when pressed, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes in the pan,
1 large egg then remove the cupcakes to the rack to cool completely.
1 teaspoon pure vanilla extract 4. Meanwhile, make the frosting: Beat the cream cheese, butter, confectioners’ sugar,
lemon zest and vanilla with a mixer on medium speed until fluffy, about 3 minutes.
FOR THE FROSTING 5. Spread or pipe the frosting on the cupcakes. Top with crystallized ginger.
1 8-ounce package cream cheese,
at room temperature
6 tablespoons unsalted butter,
at room temperature
1 cup confectioners’ sugar
1 teaspoon lemon zest
½ teaspoon pure vanilla extract
Chopped crystallized ginger, for topping
MARSHMALLOW CUPCAKES
½ cup granulated sugar
¼ cup creamy peanut butter
l l
ACTIVE: 40 min TOTAL: 1½ hr MAKES: 12 ¼ cup butterscotch chips
Chocolate–
Peanut Brittle
cupcakes
$
FOR THE CUPCAKES 1. Make the cupcakes: Preheat the oven to 350˚. Line two 24-cup mini-muffin pans with
6 ounces bittersweet chocolate, paper or foil liners. Melt the chocolate and butter in a heatproof bowl set over a saucepan
chopped of simmering water (do not let the bowl touch the water). Whisk until smooth, then
2 sticks unsalted butter, cut into pieces remove the bowl; keep the water simmering in the saucepan. In another bowl, whisk the
1½ cups sugar sugar, flour and salt; mix into the melted chocolate. Whisk in the eggs, one at a time,
¾ cup cake flour then whisk in the vanilla until smooth.
½ teaspoon salt 2. Divide the batter among the prepared muffin cups. Bake until the tops spring back
4 large eggs when pressed, 15 to 18 minutes. Transfer to racks and let cool 5 minutes in the pans,
½ teaspoon pure vanilla extract then remove the cupcakes to the racks to cool completely.
3. Meanwhile, make the frosting: Whisk the sugar, egg whites, lemon juice and salt by
FOR THE FROSTING hand in the bowl of a stand mixer. Open the tea bags and add the loose tea to the bowl,
1 cup sugar then set the bowl over the saucepan of simmering water and whisk until the mixture is
4 large egg whites hot and the sugar dissolves, about 2 minutes. Transfer the bowl to the stand mixer and
1 teaspoon fresh lemon juice beat with the whisk attachment on medium-high speed until the mixture holds stiff peaks,
Pinch of salt about 5 minutes. Spread or pipe the frosting on the cupcakes.
2 bags Earl Grey tea
FOR THE CUPCAKES 1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper or
1 cup all-purpose flour foil liners. Whisk the flour, baking soda, cinnamon, cloves and salt in a medium bowl. Put
½ teaspoon baking soda the cocoa powder in a large bowl. Warm the milk in a small saucepan or in the microwave
½ teaspoon ground cinnamon until just about to simmer. Pour the milk over the cocoa powder and whisk until smooth.
¼ teaspoon ground cloves Whisk in the granulated sugar, vegetable oil, egg and vanilla, then mix in the flour mixture.
¼ teaspoon salt 2. Divide the batter among the prepared muffin cups. Bake until a toothpick inserted into
½ cup unsweetened cocoa powder the centers comes out clean, 20 to 25 minutes. Transfer to a rack and let cool 10 minutes
¾ cup whole milk in the pan, then remove the cupcakes to the rack to cool completely.
1 cup granulated sugar 3. Meanwhile, make the frosting: Microwave the chocolate in a small microwave-safe bowl
¾ cup vegetable oil in 30-second intervals, stirring, until smooth; let cool slightly. Beat the butter in a large
1 large egg bowl with a mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to
1 teaspoon pure vanilla extract low; add the confectioners’ sugar and salt and beat until combined, then increase the speed
to high and beat until creamy, about 3 more minutes. Reduce the speed to medium; add the
FOR THE FROSTING heavy cream and vanilla and beat until fluffy, about 1 minute.
2 ounces unsweetened chocolate, 4. Remove about one-third of the frosting to a small bowl and stir in the melted chocolate
chopped and cocoa powder until smooth; set aside. Tint the remaining frosting bright orange with
1½ sticks (12 tablespoons) unsalted food coloring. Transfer the orange frosting to a piping bag fitted with a large round tip.
butter, at room temperature 5. Cut a small cone-shaped chunk out of the center of each cupcake with a paring knife,
3 cups confectioners’ sugar cutting about halfway into the cupcake. Crumble the chunks of cake into a bowl. Spread the
Pinch of salt chocolate frosting in a thin layer on the cupcakes, leaving the carved-out holes open. Pat
2 tablespoons heavy cream the cupcake crumbs on the chocolate frosting to look like dirt. Pipe the orange frosting into
2 teaspoons pure vanilla extract each hole, mounding it above the surface to look like a carrot. Stick a few sour apple laces
1 tablespoon unsweetened into the orange frosting to look like carrot tops.
cocoa powder
Orange gel food coloring
Green sour apple laces or straws,
cut into 2-inch pieces, for topping
MINI CHOCOLATE
GANACHEl CUPCAKES
ACTIVE: 40 minl TOTAL: 1½ hr MAKES: 24
FOR THE CUPCAKES 1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper or
½ cup unsweetened cocoa powder foil liners. Put the cocoa powder in a large bowl. Microwave the milk and water in a small
½ cup whole milk microwave-safe bowl until steaming, 1 to 2 minutes; pour over the cocoa powder and whisk
½ cup water until smooth. Let cool slightly.
1 cup all-purpose flour 2. Whisk the flour, baking soda and salt in a small bowl. Whisk the sugar, vegetable oil, egg,
½ teaspoon baking soda vanilla and orange zest into the cocoa mixture, then whisk in the flour mixture.
½ teaspoon salt 3. Divide the batter among the prepared muffin cups. Bake until the tops spring back
1 cup sugar when pressed, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes in the pan, then
¾ cup vegetable oil remove the cupcakes to the rack to cool completely.
1 large egg 4. Meanwhile, make the ganache: Microwave the chocolate and heavy cream in a
1 teaspoon pure vanilla extract microwave-safe bowl in 30-second intervals, stirring, until melted, about 1 minute. Let sit
½ teaspoon grated orange zest until thickened but still pourable, 5 minutes. Spoon over the cupcakes, gently spreading
to cover. Let set 10 minutes.
FOR THE GANACHE 5. Make the meringue: Whisk the egg whites, sugar and cream of tartar in a large heatproof
2 ounces semisweet chocolate, chopped bowl set over a saucepan of simmering water (do not let the bowl touch the water).
¼ cup heavy cream Cook, whisking, until the sugar dissolves, 2 to 3 minutes. Remove from the heat and beat
with a mixer on medium-high speed until stiff glossy peaks form, 5 to 8 minutes. Tint with
FOR THE MERINGUE orange food coloring.
2 large egg whites 6. Generously spread or pipe the meringue on the cupcakes. Brown the meringue with a
½ cup sugar kitchen torch.
Pinch of cream of tartar
Orange gel food coloring
RED VELVET
l
CUPCAKES
ACTIVE: 35 minl TOTAL: 1½ hr MAKES: 12
CRANBERRY
l
RED VELVET CUPCAKES
ACTIVE: 35 min l
TOTAL: 1½ hr (plus 4-hr cranberry drying) MAKES: 12
vet
Re d Vel
PEPPERMINT
l
RED l VELVET CUPCAKES
ACTIVE: 45 min TOTAL: 1½ hr MAKES: 12
RED VELVET
l
SPICEl CUPCAKES
ACTIVE: 45 min TOTAL: 1½ hr MAKES: 12
FOR THE CUPCAKES 1. Make the cupcakes: Preheat the oven to 325˚. Line a 12-cup muffin pan with white paper
1¾ cups cake flour liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside.
1 teaspoon baking powder Stir the milk, lemon juice and vanilla in a small bowl; set aside (the milk will curdle). Beat
¼ teaspoon baking soda the butter, ¾ cup sugar and the lemon zest in a large bowl with a mixer on medium-high
½ teaspoon salt speed until light and fluffy, about 5 minutes. Reduce the mixer speed to low; beat in the
⅔ cup whole milk, at room temperature flour mixture in three batches, alternating with the milk mixture. Increase the mixer speed
Finely grated zest of 1 lemon, to medium and beat briefly until smooth.
plus juice of ½ lemon 2. Beat the egg whites in a large bowl with a mixer on high speed until foamy. Gradually
1 teaspoon pure vanilla extract beat in the remaining ¼ cup sugar; beat until stiff glossy peaks form, 3 minutes. Using a
1½ sticks (12 tablespoons) unsalted rubber spatula, fold the beaten egg whites into the batter in two batches.
butter, at room temperature 3. Divide the batter evenly among 6 small bowls. Tint each with 1 to 3 drops gel food coloring,
1 cup sugar stirring to distribute the color.
3 large egg whites, at room temperature 4. Divide the purple batter evenly among the prepared muffin cups (about 1½ teaspoons
Red, orange, yellow, green, blue and purple per cup) and gently spread to cover the bottom; layer the blue, green, yellow, orange and
gel food coloring red batters on top, gently spreading each color but making sure not to swirl the colors
together. (The muffin cups will be full.) Bake until the tops of the cupcakes spring back
FOR THE FROSTING when pressed, about 20 minutes. Transfer to a rack and let cool 5 minutes in the pan,
⅔ cup sugar then remove the cupcakes to the rack to cool completely.
2 large egg whites, at room temperature 5. Meanwhile, make the frosting: Whisk the sugar, egg whites, water, vanilla, cream of tartar
¼ cup cold water and salt in a large metal bowl set over a saucepan of simmering water until combined
1 teaspoon pure vanilla extract (do not let the bowl touch the water). With the bowl still over the simmering water,
½ teaspoon cream of tartar beat the mixture with a hand mixer on medium-high speed until stiff glossy peaks form,
Pinch of salt 5 to 7 minutes. Remove the bowl from the saucepan and let cool 5 minutes. Generously
spread or pipe the frosting on the cupcakes.
OMBRÉ VANILLA
CUPCAKESl
ACTIVE: 50 minl TOTAL: 1½ hr MAKES: 12
1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup 1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup
muffin pan with paper or foil liners. Combine the graham cracker muffin pan with paper or foil liners. Whisk the brown rice flour,
crumbs and melted butter. Press into the liners, reserving a little for tapioca flour, baking powder and salt in a medium bowl.
topping. Whisk the flour, baking powder and salt in a medium bowl. 2. Beat the butter in a large bowl with a mixer on medium-high
2. Beat the remaining 1 stick butter in a large bowl with a speed until smooth, 1 minute. Beat in the granulated sugar until
mixer on medium-high speed until smooth, 1 minute. Add the creamy, 4 minutes. Beat in the eggs, one at a time, then the vanilla.
granulated sugar and beat until creamy, 4 more minutes. Beat in Beat in the flour mixture in three batches on low speed, alternating
the eggs, one at a time, then the vanilla. Beat in the flour mixture with the milk. Beat on medium-high speed until just combined.
in three batches on low speed, alternating with the milk. Beat on 3. Divide the batter among the prepared muffin cups. Bake until
medium-high speed until just combined. the tops spring back when pressed, 20 to 25 minutes. Transfer
3. Divide the batter among the prepared muffin cups. Bake until to a rack and let cool 5 minutes in the pan, then remove the
the tops spring back when pressed, 20 to 25 minutes. Transfer cupcakes to the rack to cool completely.
to a rack and let cool 5 minutes in the pan, then remove the 4. Meanwhile, make the frosting: Beat the butter, confectioners’
cupcakes to the rack to cool completely. sugar and salt with a mixer on medium speed until just
4. Meanwhile, make the frosting: Beat the butter, cream cheese, combined. Add the vanilla and beat on medium-high speed until
vanilla and salt with a mixer on medium speed until creamy, creamy, 3 minutes. Beat in the milk until fluffy, 1 more minute.
1 to 2 minutes. Gradually beat in the confectioners’ sugar and 5. Spread or pipe the frosting on the cupcakes. Top with
cocoa powder on medium-low speed until smooth, then beat on sanding sugar.
medium-high until thick and fluffy, 1 to 2 more minutes.
5. Spread or pipe the frosting on the cupcakes. Top with the
reserved graham cracker crumbs.
FOR THE CUPCAKES 1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper or
1⅓ cups all-purpose flour foil liners. Whisk the flour, baking powder and salt in a medium bowl.
1 teaspoon baking powder 2. Beat the butter in a large bowl with a mixer on medium-high speed until smooth,
½ teaspoon salt 1 minute. Add the granulated sugar and beat until creamy, 4 more minutes. Beat in the
1 stick unsalted butter, eggs, one at a time, then the vanilla. Beat in the flour mixture in three batches on low
at room temperature speed, alternating with the milk. Beat on medium-high speed until just combined.
1 cup granulated sugar 3. Divide the batter among the prepared muffin cups. Bake until the tops spring back
2 large eggs when pressed, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes in the pan,
2 teaspoons pure vanilla extract then remove the cupcakes to the rack to cool completely.
½ cup milk 4. Meanwhile, make the frosting: Beat the butter, cream cheese, vanilla and salt with a
mixer on medium speed until creamy, 1 to 2 minutes. Gradually beat in the confectioners’
FOR THE FROSTING sugar on medium-low speed until smooth, then beat on medium high until thick and fluffy,
4 tablespoons unsalted butter, 1 to 2 more minutes.
at room temperature 5. Spread or pipe the frosting on the cupcakes. Top with nonpareils.
6 ounces cream cheese,
at room temperature
1 teaspoon pure vanilla extract
Pinch of salt
2 cups confectioners’ sugar
Rainbow nonpareils, for topping
MINI TRIPLE
l
CHIPl CUPCAKES
ACTIVE: 30 min TOTAL: 1 hr MAKES: 36
MARBLEDl CHEESECAKE
ACTIVE: 35 min l
CUPCAKES
TOTAL: 1½ hr MAKES: 12
NOUGAT-CHOCOLATE
l
ACTIVE: 1 hrl
FROSTING
TOTAL: 1½ hr MAKES: 24
2 cups confectioners’ sugar
Pinch of salt
1 teaspoon pure vanilla extract
1 tablespoon whole milk
FOR THE CUPCAKES FOR THE CHOCOLATE FROSTING Yellow, pink and blue food coloring
2½ cups all-purpose flour 6 ounces milk chocolate, chopped
2¼ teaspoons baking powder 4 ounces semisweet chocolate, 1. Make the cupcakes: Preheat the oven
½ teaspoon salt chopped to 350˚. Line a 24-cup mini-muffin pan
3 large eggs, at room temperature 2½ cups confectioners’ sugar with paper or foil liners. Whisk the flour,
¾ cup granulated sugar ¼ cup whole milk baking powder and salt in a medium bowl.
½ cup packed light brown sugar 1 stick unsalted butter, 2. Beat the butter and granulated sugar
10 tablespoons unsalted butter, melted at room temperature in a large bowl with a mixer on medium-
1 tablespoon pure vanilla extract 1 tablespoon pure vanilla extract high speed until fluffy, about 4 minutes.
¾ cup whole milk ½ teaspoon salt Beat in the lemon zest. Beat in the whole
2 cups chopped salted roasted peanuts, egg, then the yolk, beating well after
plus more for topping each addition; beat in the vanilla. Reduce
the speed to low and beat in the flour
FOR THE NOUGAT FROSTING mixture in three batches, alternating
4 cups marshmallow creme with the milk. Beat on medium speed
½ cup creamy peanut butter until combined.
Pinch of salt 3. Divide the batter among the prepared
muffin cups. Bake until the cupcakes are
1. Make the cupcakes: Preheat the oven to 350˚. Line two 12-cup muffin pans with golden and the tops spring back when
paper or foil liners. Whisk the flour, baking powder and salt in a medium bowl. pressed, about 15 minutes. Transfer to a
2. In a large bowl, beat the eggs and both sugars with a mixer until light and fluffy, rack and let cool 10 minutes in the pan,
about 2 minutes. Gradually beat in the melted butter and vanilla. With the mixer on low then remove the cupcakes to the rack
speed, add half of the flour mixture, the milk and then the remaining flour. Fold in the to cool completely.
peanuts (don’t overmix). 4. Meanwhile, make the frosting: Beat
3. Divide the batter evenly among the prepared muffin cups, filling each about halfway. the butter, confectioners’ sugar and salt
Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. in a large bowl with a mixer on medium
Transfer to a rack and let cool 10 minutes in the pan, then remove the cupcakes to the speed until combined. Beat in the vanilla
rack to cool completely. on medium-high speed until creamy,
4. Meanwhile, make the nougat frosting: Combine the marshmallow creme, peanut butter about 3 minutes. Beat in the milk until
and salt in a large bowl. Beat with a mixer until smooth. fluffy, about 1 more minute.
5. Make the chocolate frosting: Put both chocolates in a large microwave-safe bowl 5. Divide the frosting among 3 small
and microwave on 50 percent power until soft, about 1 minute. Stir, then continue to bowls. Tint one yellow, one pink and
microwave until melted, 1 to 2 more minutes. Add the confectioners’ sugar, milk, butter, one blue with food coloring. Drop
vanilla and salt; beat with a mixer until smooth and creamy. alternating spoonfuls of the frosting into
6. Spread or pipe the nougat frosting on the cupcakes, then top with the chocolate a pastry bag fitted with a ½-inch round
frosting, leaving some of the nougat exposed. Top with chopped peanuts. tip. Pipe the frosting in a swirl onto the
cupcakes. Serve in a clean egg carton.
Mini Egg
cupcakes
$ THE CUPCAKE COOKBOOK l FOOD NETWORK MAGAZINE 45
STARS AND STRIPES CUPCAKES ACTIVE: 1 hr l TOTAL: 1½ hr l MAKES: 12
FOR THE CUPCAKES 1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper or
1½ cups all-purpose flour foil liners. Whisk the flour, baking powder and salt in a medium bowl.
1½ teaspoons baking powder 2. Combine the granulated sugar and eggs in a large bowl; beat with a mixer on medium-
¼ teaspoon salt high speed until pale and thick, about 2 minutes. Beat in the melted butter and vanilla until
¾ cup granulated sugar smooth. Reduce the mixer speed to low; beat in half of the flour mixture, then the milk,
2 large eggs then the remaining flour mixture until smooth.
1½ sticks (12 tablespoons) unsalted 3. Divide the batter among the prepared muffin cups. Bake until a toothpick inserted into
butter, melted the centers comes out clean, 20 to 25 minutes. Transfer to a rack and let cool 10 minutes
1 tablespoon pure vanilla extract in the pan, then remove the cupcakes to the rack to cool completely.
⅓ cup milk 4. Meanwhile, make the frosting: Beat the butter in a large bowl with a mixer on medium
speed until creamy, about 1 minute. Gradually beat in the confectioners’ sugar until smooth,
FOR THE FROSTING AND TOPPING then beat in the vanilla and raspberry extracts. Beat in the milk, 1 tablespoon at a time, until
2 sticks unsalted butter, creamy. Transfer half of the frosting to a separate bowl and tint red with food coloring. Put
at room temperature the white and red frostings in separate resealable plastic bags; snip a corner of each. Snip a
3 cups confectioners’ sugar corner of a larger resealable plastic bag; put both frosting bags in the larger bag and twist so
1 teaspoon pure vanilla extract that they pipe out of the snipped corner. Pipe the frosting onto the cupcakes.
½ teaspoon raspberry extract 5. Make the candy stars: Line a baking sheet with parchment paper. Microwave the candy
2 to 3 tablespoons milk melts in a microwave-safe bowl in 45-second intervals, stirring, until smooth. Transfer to a
Red gel food coloring small resealable plastic bag and snip a small corner. Pipe twelve 2- to 3-inch stars onto the
½ cup blue candy melts parchment, piping double or triple lines for stability. Refrigerate until set, about 10 minutes.
Carefully lift the stars from the parchment and insert into the frosting on each cupcake.
BLUEBERRY-MAPLE
l
ACTIVE: 30 minl
CUPCAKES
TOTAL: 1½ hr MAKES: 12
HONEY-GRAHAM
l l
ACTIVE: 30 min
CUPCAKES
TOTAL: 1½ hr MAKES: 12
FOR THE CUPCAKES 1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper or
1 half-bottle (375 ml) champagne or foil liners. Pour the champagne into a bowl and whisk until the bubbles dissipate. Combine
other sparkling wine (about 1½ cups) ½ cup of the champagne and the vanilla in a small bowl. Set aside the remaining
1 teaspoon pure vanilla extract champagne for the frosting.
1 cup all-purpose flour 2. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, sugar and
1½ teaspoons baking powder vanilla seeds in a large bowl with a mixer on medium-high speed until light and fluffy, about
½ teaspoon kosher salt 5 minutes. Add the egg yolk and beat until smooth. Reduce the mixer speed to low; beat in
6 tablespoons unsalted butter, the flour mixture in two batches, alternating with the champagne-vanilla mixture, until just
at room temperature combined. In a separate bowl, whisk the egg white until stiff peaks form, then gently fold
¾ cup sugar into the batter with a rubber spatula.
1 vanilla bean, split lengthwise and 3. Divide the batter among the prepared muffin cups. Bake until the tops spring back
seeds scraped (pod reserved for when pressed, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes in the pan,
the frosting) then remove the cupcakes to the rack to cool completely.
1 large egg, separated 4. Meanwhile, make the frosting: Put 1½ tablespoons of the reserved champagne in a small
bowl; sprinkle the gelatin on top and let stand 5 minutes. Whisk the sugar, salt and egg
FOR THE FROSTING yolks in a small saucepan until smooth. Whisk in the remaining champagne (about 1 cup)
2 teaspoons unflavored gelatin powder and add the vanilla pod. Cook over medium heat, stirring, until the custard is thick enough
½ cup sugar to coat the back of a spoon, 3 to 4 minutes. Pour the hot custard through a fine-mesh
¼ teaspoon kosher salt sieve into a large metal bowl; discard the vanilla pod. Add the gelatin mixture and stir until
4 large egg yolks dissolved. Refrigerate the custard, stirring every 5 minutes, until it is the consistency of
½ cup cold heavy cream soft whipped cream, 10 to 20 minutes.
Sugar pearls, for sprinkling 5. Beat the heavy cream in a medium bowl with a mixer on medium speed until stiff peaks
form. Add the whipped cream to the custard and gently whisk until combined. Refrigerate
the frosting, gently folding with a rubber spatula every 5 minutes, until thick enough to pipe,
10 to 20 minutes.
6. Working quickly, transfer the frosting to a piping bag fitted with a large round tip and
pipe onto the cupcakes. Sprinkle with sugar pearls. Refrigerate immediately to set the
frosting, at least 30 minutes.
FOR THE CUPCAKES 1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper
1 stick unsalted butter or foil liners. Melt the butter in a small skillet over medium heat; cook, swirling the pan
1 cup granulated sugar occasionally, until the butter is browned, 6 to 9 minutes. Immediately transfer to a
2 large eggs medium bowl and let cool slightly. Whisk in the granulated sugar, eggs, milk and vanilla.
½ cup whole milk 2. Whisk the all-purpose flour, almond flour, baking powder and salt in a large bowl.
1 teaspoon pure vanilla extract Add the brown butter mixture and whisk until just combined (do not overmix).
1 cup all-purpose flour 3. Divide the batter among the prepared muffin cups. Bake until the tops spring back
⅓ cup almond flour when pressed, 18 to 22 minutes. Transfer to a rack and let cool 5 minutes in the pan,
1 teaspoon baking powder then remove the cupcakes to the rack to cool completely.
½ teaspoon salt 4. Meanwhile, make the frosting: Beat the butter, confectioners’ sugar, pumpkin pie spice
and salt in a large bowl with a mixer on medium speed until just combined. Increase the
FOR THE FROSTING mixer speed to medium high. Add the vanilla and beat until fluffy, about 3 minutes.
1½ sticks (12 tablespoons) unsalted Swirl in the dulce de leche with a rubber spatula, leaving some streaks.
butter, at room temperature 5. Transfer the frosting to a piping bag fitted with a round tip. Pipe the frosting onto the
2 cups confectioners’ sugar cupcakes. Top with caramel corn.
¾ teaspoon pumpkin pie spice
⅛ teaspoon salt
½ teaspoon pure vanilla extract
¼ cup dulce de leche
Caramel corn, for topping
MILK-AND-COOKIES
CUPCAKES
l
ACTIVE: 1 hr TOTAL: 1½ hr
MAKES: 12
FOR THE CUPCAKES 1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper
1⅓ cups all-purpose flour or foil liners. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter
1 teaspoon baking powder in a large bowl with a mixer on medium-high speed until smooth, about 1 minute.
½ teaspoon salt Beat in the granulated sugar until creamy, about 4 minutes. Beat in the eggs, one at
1 stick unsalted butter, a time, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture
at room temperature in three batches, alternating with the milk. Increase the mixer speed to medium high
1 cup granulated sugar and beat until just combined.
2 large eggs 2. Divide the batter among the prepared muffin cups. Bake until the tops spring back
2 teaspoons pure vanilla extract when pressed, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes in the pan, then
½ cup milk remove the cupcakes to the rack to cool completely.
3. Meanwhile, make the candy bows: Line a baking sheet with parchment paper. Put the
FOR THE CANDY BOWS red candy melts in a microwave-safe bowl; microwave in 30-second intervals, stirring, until
1 cup red candy melts smooth. Transfer to a resealable plastic bag and snip a small corner. Pipe 2½-inch bows
¼ cup white candy melts onto the parchment (make a few extra bows in case some break). Put the white candy
melts in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth;
FOR THE TOPPING AND FROSTING let cool slightly. Transfer to another resealable plastic bag and snip a small corner. Pipe
36 chocolate sandwich cookies white dots on the bows; let set, 15 to 20 minutes.
4 ounces semisweet chocolate, chopped 4. Make the topping: Finely grind 24 sandwich cookies in a food processor. Transfer to a
1 stick unsalted butter, small bowl and set aside. Wipe out the food processor.
at room temperature 5. Make the frosting: Put the chocolate in a microwave-safe bowl; microwave in 30-second
2 cups confectioners’ sugar intervals, stirring, until smooth. Pulse the butter, confectioners’ sugar, melted chocolate,
2 tablespoons unsweetened cocoa powder, milk and vanilla in the food processor until smooth. Spread the frosting on
cocoa powder the cupcakes.
2 tablespoons milk 6. Dip the cupcakes in the cookie crumbs, pressing to adhere. Separate the remaining
1 teaspoon pure vanilla extract 12 sandwich cookies; arrange 2 halves upright on each cupcake for the ears, pressing the
cookies into the frosting. Carefully lift the bows off the parchment; lean them up against
the cookies.
CRÈME BRÛLÉE
l
CUPCAKES
ACTIVE: 30 minl TOTAL: 1½ hr MAKES: 12
ALMOND-COCONUT
l l
ACTIVE: 30 min
CUPCAKES
TOTAL: 1½ hr MAKES: 12
PUMPKIN
l
CUPCAKES
ACTIVE: 1 hrl
WITH TOASTED MARSHMALLOW FROSTING
TOTAL: 1½ hr MAKES: 24
FOR THE CUPCAKES 1. Make the cupcakes: Position racks in the upper and lower thirds of the oven and preheat
2½ cups all-purpose flour to 350˚. Line two 12-cup muffin pans with paper or foil liners. Whisk the flour, cinnamon,
2 teaspoons ground cinnamon baking powder, baking soda, salt, nutmeg and cloves in a medium bowl. Combine the
1 teaspoon baking powder brown sugar, eggs, melted butter, pumpkin puree and vanilla in a large bowl and whisk
1 teaspoon baking soda until smooth. Add the flour mixture and whisk until just combined.
1 teaspoon kosher salt 2. Divide the batter among the prepared muffin cups. Bake, switching the pans halfway
½ teaspoon ground nutmeg through, until the tops of the cupcakes spring back when pressed, 25 to 30 minutes.
½ teaspoon ground cloves Transfer to racks and let cool 5 minutes in the pan, then remove the cupcakes to the racks
2 cups packed light brown sugar to cool completely.
4 large eggs 3. Meanwhile, make the frosting: Combine the granulated sugar, cream of tartar, egg whites
2 sticks unsalted butter, melted and salt in a large heatproof bowl set over a saucepan of simmering water (do not let
1 15-ounce can pure pumpkin puree the bowl touch the water). Whisk until the mixture is warm and the sugar dissolves,
2 teaspoons pure vanilla extract 2 to 3 minutes. Remove the bowl from the pan and beat in the vanilla with a mixer on
medium-high speed until the frosting is cool and stiff glossy peaks form, 4 to 6 minutes.
FOR THE FROSTING 4. Spread or pipe the frosting on the cupcakes. Brown the frosting with a kitchen torch.
⅔ cup granulated sugar
¼ teaspoon cream of tartar
4 large egg whites
Pinch of salt
2 teaspoons pure vanilla extract
PEANUT BUTTER–BANANA
l
ACTIVE: 40 minl
CUPCAKES
TOTAL: 1½ hr MAKES: 12
COOKIE BUTTER
l
ACTIVE: 30 min
SPICE
l
CUPCAKES
TOTAL: 1½ hr MAKES: 12
Mini
Carrot-Almond
cupcakes
$
FOR THE SUGARED CRANBERRIES 1. Make the sugared cranberries: Put the cranberries in a medium bowl. Bring ½ cup sugar
24 cranberries (thawed and drained and the water to a simmer in a small saucepan over medium-high heat; cook, stirring,
if frozen) until the sugar dissolves, about 2 minutes. Pour over the cranberries and let sit 1 hour.
¾ cup sugar Drain the cranberries, then toss with the remaining ¼ cup sugar on a baking sheet.
½ cup water Spread the cranberries in the sugar in a single layer to dry, rolling occasionally to coat well,
2 to 3 hours.
FOR THE CUPCAKES 2. Meanwhile, make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan
1¼ cups all-purpose flour with paper or foil liners. Whisk the flour, cocoa powder, allspice, cloves and salt in
1 tablespoon unsweetened a medium bowl. Whisk the molasses, sugar, vegetable oil and vanilla in a large bowl.
cocoa powder Dissolve the baking soda in the boiling water in a liquid measuring cup, then whisk into
½ teaspoon ground allspice the molasses mixture. Whisk in the flour mixture, then the egg, until combined.
¼ teaspoon ground cloves 3. Divide the batter among the prepared muffin cups. Bake until the tops spring back
¼ teaspoon salt when pressed, about 22 minutes. Transfer to a rack and let cool 5 minutes in the pan,
½ cup molasses then remove the cupcakes to the rack to cool completely.
½ cup sugar 4. Meanwhile, make the frosting: Beat the egg whites in a stand mixer fitted with the
½ cup vegetable oil whisk attachment on medium-high speed until soft peaks form. Put ¼ cup sugar on a
½ teaspoon pure vanilla extract large plate; set aside. Combine the remaining 1 cup sugar, the water and rosemary sprigs
1 teaspoon baking soda in a small saucepan over medium heat; cook, stirring, until the sugar dissolves. Increase
½ cup boiling water the heat to medium high and bring to a boil. Cook until the syrup registers 235˚ on a
1 large egg, lightly beaten candy thermometer, about 5 minutes; remove from the heat. Working quickly, remove the
rosemary with tongs and transfer to the plate with the sugar; toss to coat, then set aside.
FOR THE FROSTING 5. Turn the mixer with the egg whites on high speed and slowly drizzle in the hot rosemary
3 large egg whites, at room temperature syrup, aiming the syrup between the side of the bowl and the beater. Beat until both
1¼ cups sugar the bowl and the mixture are cool to the touch, 12 to 15 minutes. Switch to the paddle
¼ cup water attachment and beat in the butter on medium speed, one piece at a time, until the frosting
2 sprigs rosemary is smooth and thick.
3 sticks unsalted butter, cut into cubes, 6. Spread or pipe the frosting on the cupcakes. Top each with a few candied rosemary needles
at room temperature and 2 sugared cranberries.
PUMPKIN SPICE
CUPCAKES
l
ACTIVE: 30 min l TOTAL: 1½ hr MAKES: 18
GINGER-MOLASSES CUPCAKES
1 teaspoon baking soda
½ teaspoon salt
l
ACTIVE: 30 minl TOTAL: 1½ hr MAKES: 12
FOR THE FROSTING
1 8-ounce package cream cheese FOR THE CUPCAKES
4 tablespoons unsalted butter, 1¼ cups all-purpose flour
at room temperature ½ teaspoon baking powder
1½ cups confectioners’ sugar ½ teaspoon baking soda
1 teaspoon pure vanilla extract ½ teaspoon salt
½ teaspoon ground cinnamon
1. Make the cupcakes: Preheat the ½ teaspoon ground ginger
oven to 350˚. Line 18 muffin cups with ¼ teaspoon ground allspice
paper or foil liners. Beat the butter 1 stick unsalted butter, melted
and granulated sugar in a large bowl ½ cup granulated sugar
with a mixer until fluffy. Beat in ⅓ cup molasses
the eggs, pumpkin puree and vanilla. ½ cup sour cream
Sift the flour, pumpkin pie spice, 2 large eggs
baking powder, baking soda and salt 1 teaspoon pure vanilla extract
together into a medium bowl. Stir the
flour mixture into the pumpkin mixture FOR THE FROSTING
until just combined. 4 tablespoons unsalted butter, at room temperature
2. Divide the batter among the prepared 6 ounces cream cheese, at room temperature
muffin cups. Bake until the tops spring ½ teaspoon grated peeled fresh ginger
back when pressed, about 25 minutes. 1 teaspoon pure vanilla extract
Transfer to a rack and let cool 5 minutes Pinch of salt
in the pan, then remove the cupcakes to 2 cups confectioners’ sugar
the rack to cool completely. Crystallized ginger, for topping
3. Meanwhile, make the frosting:
Beat the cream cheese, butter, 1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper
confectioners’ sugar and vanilla with or foil liners. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and
a mixer on medium speed until fluffy, allspice in a medium bowl.
about 3 minutes. Spread or pipe the 2. Whisk the melted butter, granulated sugar, molasses, sour cream, eggs and vanilla
frosting on the cupcakes. in a large bowl until smooth. Whisk in the flour mixture until just combined.
3. Divide the batter among the prepared muffin cups. Bake until the tops spring back
when pressed, 18 to 20 minutes. Transfer to a rack and let cool 5 minutes in the pan,
then remove the cupcakes to the rack to cool completely.
4. Meanwhile, make the frosting: Beat the butter, cream cheese, grated ginger, vanilla
and salt with a mixer on medium speed until creamy, 1 to 2 minutes. Gradually beat in
the confectioners’ sugar on medium-low speed until smooth, then beat on medium high
until thick and fluffy, 1 to 2 more minutes.
5. Spread or pipe the frosting on the cupcakes. Top with crystallized ginger.
FOR THE CANDIED ZEST 1. Make the candied zest: Remove the grapefruit zest with a vegetable peeler and slice into
1 red grapefruit thin strands. Place in a saucepan; cover with water and bring to a simmer. Drain the zest
3 tablespoons elderflower liqueur and return to the saucepan; cover with water and repeat 2 more times. Set the zest aside.
(such as St-Germain) Juice the grapefruit into the saucepan, reserving 1 tablespoon for the frosting. Add the
½ cup granulated sugar liqueur and granulated sugar; bring to a simmer over medium-high heat, stirring to dissolve
the sugar. Add the zest, reduce the heat to low and simmer 20 minutes. Remove with a
FOR THE CUPCAKES slotted spoon; set aside. Reserve the syrup.
1½ cups all-purpose flour 2. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper liners
1½ teaspoons baking powder (or use silicone liners). Whisk the flour, baking powder and salt in a medium bowl.
¼ teaspoon salt 3. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high
1 stick unsalted butter, speed until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, then beat in
at room temperature the vanilla and the grated grapefruit zest. Reduce the speed to medium and add the
1 cup granulated sugar flour mixture in three additions, alternating with the milk; beat until the batter just
2 large eggs, at room temperature comes together.
1 teaspoon pure vanilla extract 4. Divide the batter among the prepared muffin cups. Bake until a toothpick inserted into
1 tablespoon finely grated the centers comes out clean, 18 minutes. Transfer the pan to a rack. Poke a few holes in
red grapefruit zest each cupcake with a toothpick. Reheat the reserved grapefruit syrup; brush generously
½ cup milk over the cupcakes (reserve the remaining syrup). Remove the cupcakes to the rack to
cool completely.
FOR THE FROSTING 5. Meanwhile, make the frosting: Beat the butter in a large bowl with a mixer on
1 stick unsalted butter, medium-high speed until fluffy, about 2 minutes. Add the confectioners’ sugar,
at room temperature food coloring, grated grapefruit zest, liqueur and the reserved 1 tablespoon grapefruit juice;
3 cups confectioners’ sugar beat until smooth, about 3 minutes.
2 drops red food coloring (optional) 6. Spread or pipe the frosting on the cupcakes. Dip grapefruit segments in the remaining
1 tablespoon finely grated red grapefruit grapefruit syrup and place on the cupcakes. Top with the candied zest.
zest, plus segments for topping
2 tablespoons elderflower liqueur
(such as St-Germain)
FOR THE CUPCAKES 1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper or
1⅓ cups all-purpose flour foil liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl.
½ teaspoon baking powder 2. Whisk the melted butter, granulated sugar, sour cream, eggs and vanilla in a large bowl
½ teaspoon baking soda until smooth. Whisk in the flour mixture until smooth.
½ teaspoon salt 3. Divide the batter among the prepared muffin cups. Bake until the tops of the cupcakes
1 stick unsalted butter, melted are golden and spring back when pressed, 18 to 20 minutes. Transfer to a rack and let cool
¾ cup granulated sugar 5 minutes in the pan, then remove the cupcakes to the rack to cool completely.
½ cup sour cream 4. Meanwhile, make the filling: Combine the raspberries, 1 cup water and the granulated
2 large eggs sugar in a medium saucepan and bring to a boil, stirring occasionally. Reduce the heat to a
1 teaspoon pure vanilla extract simmer and cook until reduced by half, about 15 minutes. Whisk the cornstarch, rosewater
and 1 tablespoon water in a small bowl. Add to the raspberries and cook, stirring, until
FOR THE FILLING thickened, 2 to 3 minutes. Strain the sauce through a fine-mesh sieve into a bowl, pressing
2 cups raspberries on the solids with a rubber spatula. Let cool, about 20 minutes.
1 cup plus 1 tablespoon water 5. Make the frosting: Put the granulated sugar and egg whites in the bowl of a stand mixer;
⅔ cup granulated sugar set the bowl over a saucepan of simmering water (do not let the bowl touch the water).
1½ teaspoons cornstarch Whisk until the mixture is warm and the sugar dissolves, 3 to 5 minutes. Transfer the bowl
½ teaspoon rosewater to the stand mixer; beat with the whisk attachment on medium-high speed until stiff glossy
peaks form, 6 to 8 minutes. Switch to the paddle attachment. With the mixer on medium-high
FOR THE FROSTING speed, beat in the butter a few pieces at a time, beating well after each addition. (It’s OK
1 cup granulated sugar if the frosting looks curdled—it will smooth out as you beat.) Continue beating until the
3 large egg whites frosting is smooth, 1 to 2 more minutes. Add 3 to 4 tablespoons of the raspberry filling
2 sticks unsalted butter, cut into pieces, and the rosewater and beat until thick and smooth.
at room temperature 6. With a paring knife, cut a ¾-inch-deep slit across the top of each cupcake, nearly edge
¾ to 1 teaspoon rosewater to edge; gently squeeze the sides of the cupcake so the slit opens. Spoon about 1 teaspoon
Coarse sugar, for topping of the raspberry filling into each cupcake. Let stand 5 minutes, then spoon the remaining
filling into the cupcakes.
7. Spread or pipe the frosting on the cupcakes. Sprinkle with coarse sugar.
Orange
Orange
Cream
Cream
cupcakes
cupcakes
$
$
FOR THE CUPCAKES 1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper or
1 cup all-purpose flour foil liners. Whisk the flour, salt and baking soda in a medium bowl. Combine the cocoa
½ teaspoon salt powder and espresso powder in a large bowl.
½ teaspoon baking soda 2. Heat the milk in a saucepan over medium heat until hot but not simmering. Pour over the
½ cup unsweetened cocoa powder cocoa mixture and whisk until smooth; let cool a few minutes. Whisk in the granulated sugar
1 teaspoon instant espresso powder until dissolved. Whisk in the vegetable oil, egg and vanilla, then the flour mixture.
¾ cup whole milk 3. Divide the batter among the prepared muffin cups. Bake until the tops spring back when
1 cup granulated sugar pressed, about 20 minutes. Transfer the pan to a rack. Stir the strawberry preserves with the
¾ cup vegetable oil lemon juice. Brush on the warm cupcakes. Let cool in the pan 5 minutes, then remove
1 large egg the cupcakes to the rack to cool completely.
1 teaspoon pure vanilla extract 4. Meanwhile, make the chocolate-dipped strawberries: Microwave 4 ounces semisweet
¼ cup strawberry preserves or jelly chocolate in a bowl in 30-second intervals, stirring, until melted. Dip the strawberries in
1 teaspoon fresh lemon juice the chocolate; place on a plate. Let set, 20 to 30 minutes.
5. Make the frosting: Microwave the white chocolate and remaining 2 ounces semisweet
FOR THE STRAWBERRIES AND FROSTING chocolate in separate bowls in 30-second intervals, stirring, until melted; let cool. Beat
6 ounces semisweet chocolate, 6 tablespoons butter and a pinch of salt in a bowl with a mixer on medium-high speed until
finely chopped smooth. Beat in the melted white chocolate. Add 1 cup confectioners’ sugar; beat until fluffy,
12 medium strawberries 3 minutes. Beat in 1 teaspoon vanilla and 1 tablespoon milk. Set the white chocolate frosting
2 ounces white chocolate, aside. Repeat this step with the semisweet chocolate to make a semisweet chocolate frosting.
finely chopped 6. Spoon the two frostings side by side into a piping bag fitted with a large round tip. Pipe the
1½ sticks (12 tablespoons) unsalted swirled frosting onto the cupcakes. Top each with a chocolate-dipped strawberry.
butter, at room temperature
2 pinches salt
2 cups confectioners’ sugar
2 teaspoons pure vanilla
extract
2 tablespoons whole milk
PB&J CUPCAKES
l
ACTIVE: 40 min TOTAL: 1 hr 15 min l MAKES: 12
DOUBLE lAPPLE CUPCAKES
ACTIVE: 30 min l TOTAL: 1½ hr MAKES: 12
FOR THE CUPCAKES 1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper or
1½ cups all-purpose flour foil liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl.
½ teaspoon baking powder 2. In a large bowl, whisk the strawberry yogurt, granulated sugar, melted butter and eggs
¼ teaspoon baking soda until smooth. Mix in the flour mixture in two batches, alternating with the milk.
¼ teaspoon salt 3. Divide the batter among the prepared muffin cups. Bake until a toothpick inserted into
1 6-ounce container strawberry yogurt the centers comes out clean, about 20 minutes. Transfer to a rack and let cool 5 minutes
½ cup granulated sugar in the pan, then remove the cupcakes to the rack to cool completely.
1 stick unsalted butter, melted 4. Meanwhile, make the frosting: Beat the cream cheese and the strawberry yogurt in a
2 large eggs large bowl with a mixer on medium speed until smooth. Beat in the confectioners’ sugar.
¼ cup milk Refrigerate the frosting until firm, about 15 minutes.
5. Spread or pipe the frosting on the cupcakes. Top with sliced strawberries.
FOR THE FROSTING
8 ounces cream cheese,
at room temperature
¼ cup strawberry yogurt
2 cups confectioners’ sugar
Sliced strawberries, for topping
FOR THE CUPCAKES 1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper
1½ cups all-purpose flour or foil liners. Whisk the flour, baking powder and salt in a medium bowl.
1 teaspoon baking powder 2. Whisk the eggs, ¾ cup granulated sugar, the brown sugar, coconut milk, vegetable oil
1½ teaspoons salt and vanilla and coconut extracts in a large bowl. Whisk in the flour mixture until smooth.
2 large eggs 3. Divide the batter among the prepared muffin cups. Bake until the tops of the cupcakes
¾ cup plus 1 tablespoon are golden and spring back when pressed, 18 to 20 minutes. Transfer the pan to a rack
granulated sugar and poke the cupcakes all over with a toothpick.
¼ cup packed light brown sugar 4. Combine the rum, lime juice and remaining 1 tablespoon granulated sugar in a small
½ cup canned unsweetened saucepan over medium heat. Bring to a simmer and cook, stirring, until the sugar dissolves.
coconut milk Brush the rum syrup on the warm cupcakes. Let cool 5 minutes in the pan, then remove
½ cup vegetable oil (or ¼ cup each the cupcakes to the rack to cool completely.
vegetable oil and coconut oil) 5. Meanwhile, make the frosting: Bring the pineapple juice to a boil in a small saucepan.
1 teaspoon pure vanilla extract Reduce the heat to a simmer and cook until syrupy and reduced to 2 to 3 tablespoons,
1 teaspoon coconut extract 6 to 8 minutes. Transfer to a small bowl and refrigerate until completely cool.
1 tablespoon dark rum 6. Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about
1 tablespoon fresh lime juice 1 minute. Reduce the mixer speed to low and beat in the confectioners’ sugar and salt.
Increase the speed to medium high and beat until light and fluffy, 3 minutes. Beat in the
FOR THE FROSTING vanilla and coconut extracts for 1 minute, then beat in the rum and reduced pineapple juice.
1 cup pineapple juice 7. Spread or pipe the frosting on the cupcakes. Sprinkle with the shredded coconut and
1½ sticks (12 tablespoons) unsalted top with maraschino cherries.
butter, at room temperature
3 cups confectioners’ sugar
Pinch of salt
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
1 tablespoon dark rum
1 cup sweetened shredded coconut
Maraschino cherries, for topping
FOR THE FROSTING 1. Make the filling: Melt the butter in a medium saucepan over
2 cups confectioners’ sugar medium heat. Stir in the apples, brown sugar, flour, bourbon,
½ cup unsweetened cocoa powder water and cinnamon. Cover and cook, stirring often, until
1 stick unsalted butter, at room temperature the apples are soft and the sauce is thick, about 10 minutes.
½ cup heavy cream (Add a splash more water if the apples are sticking.)
3 strawberries, hulled and halved 2. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup
muffin pan with paper or foil liners. Whisk the flour, cinnamon,
1. Make the cupcakes: Preheat the oven to 350˚. Line a 6-cup baking powder, baking soda and salt in a medium bowl. Whisk
jumbo muffin pan with paper or foil liners. Whisk the flour, the melted butter, granulated sugar, brown sugar, sour cream,
baking powder and salt in a bowl. eggs and vanilla in a large bowl. Add the flour mixture and whisk
2. Beat the butter and granulated sugar in a large bowl with a mixer until just combined.
on medium-high speed until light and fluffy, about 3 minutes. 3. Divide the batter among the prepared muffin cups. Bake
Beat in the eggs, one at a time, then beat in the vanilla. Reduce the 12 minutes and remove from the oven. Drop 1 tablespoon of the
mixer speed to low and beat in the flour mixture in three batches, apple filling on top of each cupcake, then continue baking until
alternating with the strawberry milk, until just combined. the cupcakes are golden around the edges, about 8 more minutes
3. Divide the batter among the prepared muffin cups. Bake (it’s OK if they still look a bit wet). Transfer to a rack and let cool
until a toothpick inserted into the centers comes out clean, 5 minutes in the pan, then remove the cupcakes to the rack to
25 to 30 minutes. Transfer to a rack and let cool 5 minutes in the cool completely.
pan, then remove the cupcakes to the rack to cool completely. 4. Meanwhile, make the lattice crusts: Line a baking sheet with
4. Using a paring knife, cut a cone-shaped piece of cake out of the parchment paper. Unroll the pie dough on a cutting board. Cut
top of each cupcake (about the same size as the strawberries), into ¼- to ½-inch strips and arrange in a lattice pattern. Cut out
stopping about ½ inch from the bottom. Stuff with the twelve 2-inch rounds from the lattice using a cookie cutter;
strawberries, then cover with a small piece of the removed cake. place on the prepared baking sheet. Brush with the beaten egg
5. Make the frosting: Sift the confectioners’ sugar and cocoa and sprinkle with the coarse sugar. Bake until golden, about
powder into a medium bowl. Transfer half of the sugar-cocoa 15 minutes. Let cool completely on the baking sheet.
mixture to a large bowl; beat in the butter and ¼ cup heavy cream 5. Make the frosting: Combine the heavy cream, sour cream
with a mixer on medium-high speed until smooth. Beat in the and confectioners’ sugar in a large bowl. Beat with a mixer
remaining sugar-cocoa mixture and ¼ cup heavy cream until fluffy. on medium-high speed until stiff peaks form, 4 minutes.
6. Spread or pipe the frosting on the cupcakes. Top with the 6. Spread or pipe the frosting on the cupcakes. Top each
strawberry halves. cupcake with a lattice crust.
Apple Pie
cupcakes
$
FOR THE LIME CURD 1. Make the lime curd: Combine the granulated sugar, egg and egg yolk, lime juice and
½ cup granulated sugar cornstarch in a small saucepan. Cook over medium-low heat, whisking, until thick
1 large egg plus 1 egg yolk enough to coat a spoon, 8 to 10 minutes. Remove from the heat and whisk in the
¼ cup fresh Key lime juice butter, a little at a time, until smooth. Strain through a fine-mesh sieve into a bowl,
(from about 8 Key limes) then stir in the lime zest and salt. Set in a larger bowl of ice and stir until the curd is
2 teaspoons cornstarch completely cool. Press plastic wrap directly onto the surface; refrigerate until using.
4 tablespoons unsalted butter, cut into pieces 2. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with
1 teaspoon grated Key lime zest paper liners (or use silicone liners). Pulse the wafer cookies in a food processor until
(from about 2 Key limes) finely ground. Melt 2 tablespoons butter; add to the processor and pulse until the
Pinch of salt mixture comes together. Press about 1 tablespoon crumbs into each muffin cup.
3. Sift the flour, baking powder, baking soda and salt into a medium bowl; set aside.
FOR THE CUPCAKES Combine the remaining 10 tablespoons butter and the granulated sugar in a large
12 chocolate wafer cookies bowl and beat with a mixer on medium-high speed until fluffy, 5 minutes. Reduce
1½ sticks (12 tablespoons) unsalted butter, the speed to low; beat in the eggs, one at a time. Beat in the vanilla, lime zest and
at room temperature juice until well combined. Beat in the flour mixture in three additions, alternating
1¼ cups all-purpose flour with the buttermilk. Increase the speed to medium high and mix until combined.
½ teaspoon baking powder 4. Divide the batter among the prepared muffin cups. Bake until a toothpick inserted
¼ teaspoon baking soda into the centers comes out clean, 20 to 22 minutes. Transfer to a rack and let cool
¼ teaspoon salt 5 minutes in the pan, then remove the cupcakes to the rack to cool completely.
¾ cup granulated sugar 5. Meanwhile, make the frosting: Beat the butter in a large bowl with a mixer on
2 large eggs, at room temperature medium-high speed until fluffy, 5 minutes. Reduce the speed to low and beat in
1 teaspoon pure vanilla extract the confectioners’ sugar. Increase the speed to medium high; add the sour cream,
1 teaspoon grated Key lime zest lime juice and salt and beat until fluffy, 2 more minutes.
2 tablespoons fresh Key lime juice 6. Place the lime curd in a pastry bag fitted with a ¼-inch tip. Insert the tip into
(from about 4 Key limes) the center of each cupcake and squeeze to fill. Spread or pipe the frosting on the
⅓ cup buttermilk cupcakes, then pipe more lime curd on top. Top with lime slices and zest.
Triple
Lemon
cupcakes
$
Bake a
a measuring cup and then leveling • Use an ice cream scoop to divide
it with a knife. Do not pack the flour. batter evenly among muffin cups.
Each cup should be no more than
Better
• Check the expiration dates on two-thirds full.
your baking soda and baking
powder. To test for freshness, add • Let cupcakes cool 5 minutes in
a pinch to vinegar; it should bubble.
Cupcake the pans, then remove to a rack.
If the cupcakes are left in the pans,
they might dry out.
Tips
wrap the whole sheet with plastic wrap and store plastic wrap, then in foil. Freeze up to 3 months.
at room temperature. Frost before serving. Thaw at room temperature before unwrapping.
Frostings
confectioners’ sugar and a pinch of salt softened cream cheese, 1 teaspoon
with a mixer on medium speed until vanilla and a pinch of salt with a
just combined. Add 2 teaspoons vanilla mixer on medium speed until creamy,
and beat on medium-high speed until 1 to 2 minutes. Gradually beat in 2 cups
creamy, 3 minutes. Beat in 2 tablespoons confectioners’ sugar on medium-low
milk until fluffy, 1 more minute. speed until smooth, then beat on
medium high until thick and fluffy,
1 to 2 more minutes.
CHOCOLATE
Pulse 1 stick softened butter, 2 cups
confectioners’ sugar, 4 ounces melted
semisweet chocolate, 2 tablespoons
each unsweetened cocoa powder and
milk and 1 teaspoon vanilla in a
food processor until smooth.
Decorating Tips
• Spread frosting on cupcakes • To tint frosting, use gel • Use disposable pastry bags • To make peaks and
right after you mix it; frosting food coloring—it’s more or resealable plastic bags for swoops in frosting,
can start to harden as it sits. concentrated than liquid, piping. You don’t need a tip— use an offset spatula or
so you can use less (and it just snip the corner. the back of a spoon.
won’t thin your frosting).
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PHOTOGRAPHY CREDITS
Antonis Achilleos Stephanie Foley Kang Kim Charles Masters Ralph Smith
Pages 20, 33 Page 24 Page 18 Page 80 Page 64
Levi Brown Jeff Harris Yunhee Kim Kate Mathis Justin Walker
Pages 38, 93–94, Pages 54, 91–92, 95 Pages 16, 45 Page 46 Pages 68, 81
Ryan Dausch Jonathan Kantor Ryan Liebe Johnny Miller
Pages 1–2, 9–10, 13–15, Page 26 Page 32 Pages 73, 77, 86, 89
17, 21–22, 25–28, 30–33,
35–37, 39–43, 47–53, 55, Sam Kaplan David Malosh Con Poulos
57–62, 65–67, 69, 71–72, Page 84 Pages 12, 19, 94 Pages 11, 23, 25, 29, 44,
74–75, 78–80, 82–83, 85, 63, 76
87–88, 93–94
How to make
STEP 1
Melt butter in heavy 2-quart saucepan over
medium-high heat. Continue cooking 5 minutes
or until butter foams and turns deep golden brown.
Immediately remove from heat; pour into large bowl.
Refrigerate 15 minutes.
STEP 2
Heat oven to 375°F. Line 13x9-inch baking pan
with aluminum foil. Spray bottom with no-stick
cooking spray.
STEP 3
Add brown sugar, eggs, and vanilla to cooled browned
butter; mix well. Add flour, baking powder, and salt;
stir just until combined. Stir in chocolate chips. Spread
two-thirds of cookie dough into prepared pan.
STEP 4
Combine caramels and heavy whipping cream in
microwave-safe bowl. Microwave 1 minute; stir.
Continue microwaving until completely melted. Pour
mixture over cookie dough in pan; spread to 1/4-inch
from sides. Sprinkle with half of coarse sea salt. Drop
pieces of remaining cookie dough over top of caramel.
Sprinkle with remaining coarse sea salt.
STEP 5
Bake 19-23 minutes or until golden brown
around edges and toothpick inserted in
center comes out clean. Cool completely.